5 Lunchbox Ideas with Eggs

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Eggs are a relatively inexpensive protein source that my family loves. Sometimes we go through phases where we’re eating 2 dozen/week, and other times, a dozen eggs can last ten days. Having a variety of ideas to use eggs in the lunchbox is a savior for me… it keeps the overall cost of packing lunches for my 3 kids down, and at the same time, keeps my kids interested.

I buy organic, pasture raised eggs and they cost about $6.50/dozen. It feels expensive sometimes, but when I actually think about it and tally, the reality isn’t so black and white. One dozen eggs can feed my family of 5 for one meal (usually with two eggs to spare). Actually, if I use a dozen eggs to make a big frittata loaded with veggies, it can last more than one meal. That’s pretty awesome! Comparatively, one chicken can feed my family too, but that’s way more than $6.50, especially because I buy organic chicken. I can make a big pot of black beans to serve with a DIY Taco Bar and that is less expensive than a dozen eggs, especially if I start with dried beans. But all things considered, when I approach grocery shopping from this perspective, $6.50 doesn’t feel offensively priced at all for a dozen eggs.

Anyway, eggs are easy to buy, easy to make and easy to love, in my humble opinion. Here are five new ideas for lunchbox packing that I’m sure you’re going to love!

1. COBB KEBAB

Cobb Kebabs

Cobb Kebab is exactly as it sounds - Cobb Salad, deconstructed on a lollipop stick and eaten like a kebab. Here we’ve got eggs, lettuce, chicken (use leftovers here!), avocado, bacon, tomato and cheese. Seriously delicious. Even my non-salad eating kid loves this one! The best part is that this can be customized to include any ingredients you’d like. Cobb Kebabs are also a great way to introduce salads to your kids for lunch. I use these lollipop sticks to create the kebab, and I love them because they have no dangerously sharp edges and are therefore safe for young kids.

This lunch is packed in my Planetbox Launch.

2. EGG & QUINOA STIRY FRY

Egg & Quinoa Stir Fry

Egg & Quinoa Stir Fry is made just like fried rice. But there’s no rice involved, and it’s not fried. I love using quinoa because it tastes great, but quinoa is a feel good food for me. Loaded with protein and fiber, it’s pretty dang amazing.

One batch of my Egg Quinoa Stir Fry contains:
4 large, scrambled eggs
3 cups cooked quinoa
1.5 cups cooked chopped vegetables
1/4 cup chopped scallions
2 tablespoons vegetable or neutral oil
salt to taste

I combine everything into a frying pan and sauté in oil until the flavors are thoroughly mixed. Simple. Delicious. Easy to make. Great for leftovers. Perfect for the lunchbox!

This lunch is packed in my Lunchbots Cinco.

3. EGG & CHEESE MINI SANDWICHES

Egg & Cheese Mini Sandwiches

As a New Yorker, egg & cheese is a classic breakfast sandwich combo. This is my riff on the classic New York Bacon, Egg & Cheese (affectionately called BEC) but I’ve omitted the bacon here, and used baguette in place of a hard roll to make mini sandwiches. Feel free to add the bacon back if you’d like!

To assemble, lightly scramble two large eggs in a pan with some unsalted butter. Set aside. Slice a baguette into rounds (I used whole wheat here) and place on a baking sheet. Sprinkle with cheese (I used cheddar here) and pop under the broiler for a minute or two, or until the cheese is nice and melty. Remove from the oven, and add egg to make mini sandwiches. That’s it! Easy peasy!

This lunch is packed in my Planetbox Rover.

4. BAKED EGG ROLLS

I am in love with this lunchbox idea. I make them on weekends for my kids, and finally the idea dawned on me to send them in the lunchbox. Here’s how to make the magic happen here:
Hollow out two rolls and place a raw egg inside each hole. Bake in a preheated oven at 350F for approximately 30-35 minutes. The egg will be fully cooked - aka, no runny yolks, so if you’re looking for a runny yolk, cook it for less time. My kids bite into these like they would an apple, and because the yolks are baked to creamy perfection, and not runny, it won’t be a drippy mess at school.

This lunch is packed in my Lunchbots Cinco.

5. CHUNKY EGG SALAD WITH DILL (MAYO FREE)

Chunky Egg Salad with Dill (no mayo)

I love egg salad, but I don’t love mayo. For this chunky-style egg salad, cook the eggs for seven and a half minutes, submerge them in an ice bath and peel them once they’ve cooled. Chop them into chunks and place in a bowl. My general rule of thumb here: for every two eggs, add 1.5 teaspoons of chopped fresh dill. Add 1/2 teaspoon of paprika and salt to taste. Feel free to add mayo if you enjoy it! Serve with toast or pita to assemble a sandwich, or eat it as is.

WHY I BUY PASTURE RAISED ORGANIC EGGS

I’ve been buying organic eggs for as long as I can remember. At some point, I started noticing labels like cage free, free range and pasture raised. I didn’t understand the difference, so I made my purchases mostly based on price. After visiting egg farms in Kentucky with the Feedfeed and Handsome Brook Farm, my eyes were opened.

Handsome Brook Farm works with 75 farms across the United States to produce pasture raised, organic eggs. Pasture raised means that each hen has 108.9 square feet each to roam outdoors and forage. (That’s 400 hens per acre of land). The space enables the hens to live in a non-competitive environment and live stress-free lives because of it. These eggs are organic, which means that both their feed is organic and and the land that they roam is organic. Both mean that the feed and the land are not sprayed with traditional pesticides and herbicides, and there are no antibiotics or growth hormones used.

Because there are no antibiotics used, keeping the flock healthy is critically important. There’s never just one sick hen. Operations management for hen health is taken very seriously, to protect both the overall health of the flock and the livelihood of the farmer. They live symbiotically in this way.

Comparatively, Cage Free and Free Range denote the space available on the farm for hens. Cage free literally means that the hens are not placed in cages, but it does not specify much else about the hens’ quality of life. Unless a label says Pasture Raised, it is unlikely that the hens will have even remotely close to 108 square feet each. Free Range means that the hens have outdoor access and at least 2 square feet each. It doesn’t specify much more beyond that.

Marketing jargon can be dizzying, and becoming an informed consumer is empowering. If you want more information about Handsome Brook Farm, hop over to their FAQ.

Huge thanks to Handsome Brook Farm for including me on the farm visit and for sponsoring a week’s worth of egg ideas for the lunchbox.

Argentine Tortilla (Tortilla de Papas)

Potatoes + onions + eggs + spices = divine combination. Right?

My family traveled to Brazil and Argentina this summer to visit family and celebrate my brother in law’s wedding. Visually and culturally, the trip was magnificent! It was a culinary eye opener for my kids, and somewhat difficult at times for one of my kids and for me to handle the amount of meat consumed. We don’t eat so much red meat at home, but in Brazil and Argentina, it’s ubiquitous.

One bright light: in Buenos Aires, my aunt wowed us with her Tortilla de Papas, an Argentine riff on the classic Spanish dish, Tortilla Española.
In the classic preparation, chunks of potato are fried in olive oil with onions and spices until they have beautifully browned edges, and then eggs are added. Once flipped, this omelet seals the deal as a simple, yet filling and comforting rustic dish. My aunt can make this with her eyes closed, and it’s absolutely delicious time and time again. But wow, it’s a messy affair! Oil splatters everywhere, and the need to pour out some of the excess oil is potentially a hazard. In general, not the kind of dish that I would personally want to make over and over.

Once home, I tried my hand at her recipe many times, and tinkered with it until I reached a dish that I would be happy making on repeat. Instead of frying in a cast iron pan, I’ve roasted and seasoned the potatoes and onions, then baked the whole thing with eggs. The roasted flavor carries over beautifully here, and you won’t need to wipe up all of the oil spatter from frying. This dish can be made in multiple sizes, with the only adjustment made in the cooking time.

It’s homey and comforting, and easy enough to make on a busy weeknight. I love this dish because it’s also hearty enough to have as a main dish. If you make this dish, post it and tag @lalalunchbox and #lalalunchbox on Instagram.

Tortilla de Papas

1 pound of thin skinned potatoes (such as yukon gold), cut into 1 inch chunks
1 medium yellow onion, sliced into thin rounds
1 tablespoon paprika
3 tablespoons olive oil
6 large eggs
salt and pepper to taste

Method
1. Preheat the oven to 400 F.
2. Lay out the potatoes and onions on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with paprika.
3. Roast for approximately 35-40 minutes or until the potatoes and onions are nicely browned on the edges.
4. In a separate bowl, scramble the eggs and add salt/pepper to taste. I added just under one teaspoon.
5. Combine the roasted vegetables with the eggs and pour into an oven safe dish. You can line the top with roasted onion rings to make it look pretty.
6. Bake for approximately 30 minutes or until the eggs are just set.

Cured Egg Yolks

The humble egg is a family favorite. It's a quick, healthy solution for breakfast. A reliable standby for lunch. A welcome change for dinner. When I came across something recently about cured egg yolks, my curiosity was peaked and I had to dive right in. I've tinkered with the original recipe from Bon Appetit slightly, and am looking forward to continuing to experiment with it. 

Cured yolks add a salty, creamy depth to dishes. I grate them over pasta, over salads, on simple steamed vegetables and on top of several types of toast. They add an umami dimension that is eminently satisfying. Here's my favorite part: you can use them in place of a hard, salty cheese to make a dish dairy free. I used four yolks each time I made this recipe, and because a little goes a long way, they last a long time. (Make sure to reduce the amount of added salt to a dish if you plan on adding cured egg yolks). You can see the step by step process that I used below, or follow along on my highlighted Instagram Story. 

Without further ado, here's my adapted recipe: 

INGREDIENTS

• 1 2/3 cups kosher salt 

• 11/4 cups sugar

• 4 large egg yolks

• 1 tablespoon lemon zest OR 2 tablespoons of fresh chopped dill (optional, or add your own fresh herb)

• Nonstick vegetable oil spray

PROCESS

Whisk salt and sugar (and optional lemon zest or herb of choice) in a bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. You can freeze the whites in an ice cube tray if you don't plan to use them immediately. Gently sprinkle remaining salt mixture over yolks and cover the dish with plastic wrap. Refrigerate for 2 days. (continued below)

Preheat oven to 150°F. My oven only goes as low as 170°F, so that's what I used. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, and bright, as shown below). Gently pat dry with paper towels. They'll look a lot like glacéd apricots. 

Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, about 80-90 minutes. You can experiment with the timing of this based on how firm or soft you'd like your yolks. When the cooking is done, let them cool. They will last up to a month in a refrigerated airtight container. 

Here are some of the ways that I used them: 

Top left: here we've got sourdough toast with labne, avocado, thin slices of cured egg yolks, microgreens and fresh ground pepper. 

Top right: simple salad with micro greens, baby arugula, purple radish and grated cured egg yolks. 

Bottom left: fresh pasta with oven roasted oyster mushrooms and baby kale with grated cured egg yolk and fresh pepper. 

sourdough toast with avocado, watermelon radish and grated cured egg yolk

DIY Toast with cured egg shavings, guacamole, radishes and lime.

Polenta with roasted cremini mushrooms, scallions and cured egg yolk.

Pasta with Eggs

Between work and the early evening shuffling to tae kwon do, gymnastics or whatever else, getting a healthy dinner on the table quickly feels overwhelming at times. You too? One of my go-to weeknight dinners when I'm short on time has just four ingredients, takes less than 30 minutes to pull together and is really affordable. Here's my favorite part: all five of my family members love it! 

Spinach noodles with egg

Pasta with Eggs came about one night when I started making carbonara and realized that I didn't have bacon. The process to make it is nearly identical, but this version has neither bacon nor cheese. Since that evening, this has become a staple in my house and my kids love to take the leftovers for lunch. Eggs are versatile, delicious, and nutritionally dense. One large egg has a satisfying 6 grams of protein and is high in vitamin B2 so even when I'm serving what seems like plain pasta for dinner, it is anything but plain. If you follow me on Instagram, you know that eggs are dear to my heart. (also, collecting them with my daughter on a recent farmstay was seriously cool!)

But back to the pasta... the four ingredients you'll need are pasta, eggs, butter and salt. I'm sharing my recipe with you now and hope that it serves you as well as it has served me for years. You can make it completely dairy free by substituting oil for butter. 

Here's what you'll need: 
1 pound of pasta (fresh or dry will work) 
3 whole eggs plus 1 egg yolk
2-3 tablespoons of unsalted butter
1 teaspoon of coarse salt

Here's how to do it:
1. Cook the pasta as directed, reserve 1/8 cup of the cooking water and set it aside. Drain the rest of the pasta and set it aside as well. Here I'm using fresh spinach noodles, but really, anything will do. I've also made this with gluten free, bean pasta and it's delicious!

2. Add the butter to the pot that you used to cook the pasta and turn the heat on medium low. 

3. Add the pasta back to the pot and stir to combine the melted butter. Add the reserved cooking water and then slowly add the eggs. 

4. When you've added the whole eggs and the egg yolk, stir with a wooden spoon to break the yolks, add the salt and combine into the pasta. 

5. With the heat still on medium low, keep stirring until the eggs just cook. It will form a rich, creamy sauce. Taste it to determine whether you'd like to add more salt (or add pepper). You might have some small egg clumps. That's okay. They're still delicious! Check to make sure the temperature on your stove isn't too high. 

6. Have patience. It takes about 7-10 minutes of low heat for the sauce to set. These are best eaten immediately, but my kids also love them cold for lunch the next day. 

Enjoy! 

Easy Dinner Recipe: Strata

If there's one thing all 5 of us always agree on, it's eggs. Strata is basically a frittata with bread and I love it because I can make it ahead of time and just reheat for dinner and I can also pop it into the lunchboxes! Score! 

I've made strata with spinach and with broccoli. I've made it with cheddar cheese and goat cheese. I've made it with olives and chick peas. But the version I keep coming back to has just tomatoes, basil and cheese. It's like having an egg and tomato sandwich with cheese, only better. Way better. Here's another thing I love about strata: it's a great way to use up bread that's getting stale. (here's another use for that)

Here's what you'll need: 
10 large eggs
1/2 cup of milk
1 teaspoon kosher salt
1 1/2 cups of crusty bread, cut into one inch cubes
1 pint of grape or cherry tomatoes, halved
1/4 cup fresh basil, chopped
1 tablespoon extra virgin olive oil
Optional: 1/2 cup shredded cheese or goat cheese

Here's what to do:
1. Preheat the oven to 375 F
2. In a large mixing bowl, whisk together the eggs, milk and salt
3. Add the bread and combine so that the bread is totally soaked in. You can pop this in the refrigerator for 2+ hours or proceed from here. 
4. Add the tomatoes, basil (and cheese, if using) to the bowl. Combine thoroughly. 
5. Heat olive oil in a large oven-safe skillet (I prefer cast iron) over medium heat. Swirl the oil to coat the bottom and the sides. 
6. Pour the mixture into the skillet, and make sure everything is evenly spread. 
7. Bake until the eggs are completely set and the edges are golden brown, about 35-40 minutes. 
8. Let the Strata cool in the pan for at least 15 minutes.
9. Use a spatula to flip it out of the pan onto a board and serve.